Lentil Bolognese & Caramelised Cherry Tomatoes

with Parmesan & Potato Mash

Introducing our new veggie-licious version of this Italian cult classic: lentil bolognese! With all the flavour of the original, but lentils taking the place of minced meat and a parmesan-laced mash to soak up the sauce, you'll be saying 'La dolce vita!' after every bite

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Pick the thyme leaves. Place the cherry tomatoes, thyme, balsamic vinegar, 1/2 the brown sugar, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until blistered and lightly charred, 20-25 minutes.

2

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery (or finely chop if you prefer!). Drain and rinse the lentils.

3

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and 2/3 of the butter and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

4

While the potato is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and celery and cook, stirring, until softened, 5-6 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

5

Add the tomato paste to the frying pan and cook, stirring, until well combined, 2 minutes. Add the lentils, passata, water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir until well combined. Reduce the heat to medium and add the remaining brown sugar and butter. Simmer until thickened slightly, 4-5 minutes. Season to taste with salt and pepper. While the sauce is simmering, roughly chop the parsley.

6

Divide the mashed potato between bowls. Top with the lentil bolognese and grated Parmesan cheese. Spoon over the caramelised cherry tomatoes and sprinkle with the parsley.